Earlier this year I was up in Boston for a trade show and had some amazing corn fritters at Legal Test Kitchen. I’ve been meaning to come up with my own take on them, but somehow summer slid by like a penguin on melting ice. In a last ditch attempt to wring a few more morsels of summer out of the farmers market, I picked up some of the season’s last sweet corn and set out to come up with my own fritters.
My goal was to create a spicy corn fritter that’s light and crispy on the outside, and chock full of sweet corn on the inside. To contrast the sweetness of the corn, I added some cilantro, chilies and garam masala which also gave it an Indian flair. It’s quick and simple to throw together, and if you happen to have one of these, stripping the corn off the cob becomes a tidy task that ends with all the corn in a little container rather than all over your kitchen floor.
The nice thing about these corn fritters is that they can be served straight from the pan with a sprinkle of sea salt and a drizzle of lime juice, but they’re also good reheated along with some chana masala. I’ve even made little sandwiches out of them with a bit of mango chutney and cheese in between two hot fritters.
Ingredients
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2
corn ears of , kernels removed with a sharp knife
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3
scallions sliced thin
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2
tablespoons
cilantro minced
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chilies a couple minced red
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1
egg large
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1
teaspoon
baking powder
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1
teaspoon
kosher salt (less if you use regular salt)
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1
tablespoon
garam masala toasted
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black pepper
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1/2
cups
flour
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1/4
cups
cornstarch
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1/3
water (+ more as needed) (+ more as needed)
Steps
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Add the corn, scallions, cilantro, chilies, and egg into a bowl. Put the baking powder, salt, garam masala, pepper, and flour cornstarch in seperate bowl and whisk together. Add to the the vegetable mixture then stir in 1/3 C water until just combined (do not overmix).
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Heat a skillet over medium high heat until very hot. Add 1/8" of oil to the pan and drop spoonfuls of batter into the hot oil, using the bottom of the spoon to smooth the tops. Fry until golden brown on one side, then flip and fry the other side.
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Serve by themselves or with a side of mango or tamarind chutney.
jessica says
Mmm, I love the idea of the corn fritter sandwiches, and I never knew about the corn strippers. I just make a mess cutting corn off the cob.
jessica says
Mmm, I love the idea of the corn fritter sandwiches, and I never knew about the corn strippers. I just make a mess cutting corn off the cob.
Jonathan says
So, I guess it’s too late for these? is there any corn left? I even have a corn stripper! 🙁
Jonathan says
So, I guess it’s too late for these? is there any corn left? I even have a corn stripper! 🙁
Meeta says
oh amazing these truly look sensational and garam masala adds true sice to it!
Meeta says
oh amazing these truly look sensational and garam masala adds true sice to it!
My Sweet and Savory says
I am a big corn fritter fan but I have never made them, really spicy. You have the best recipes. Thanks.
My Sweet and Savory says
I am a big corn fritter fan but I have never made them, really spicy. You have the best recipes. Thanks.
Robert says
Does anyone know how much this recipie yields?
Robert says
Does anyone know how much this recipie yields?
Jules says
I made these last night, and wow they were great! The first batch in hot plentiful oil was the best, for the second i let the oil get too cold and they were slightly less nice. Don’t worry is the batter tastes overseasoned, it will work out great in the pan. Thanks for the recipe, it was great!
Jules says
I made these last night, and wow they were great! The first batch in hot plentiful oil was the best, for the second i let the oil get too cold and they were slightly less nice. Don’t worry is the batter tastes overseasoned, it will work out great in the pan. Thanks for the recipe, it was great!
Javed Akhter says
marveloous marvellous no more comments
Jean Buckley says
Delicious!! I topped them with a sauce of yogurt mixed with masala chili sauce. Thank you!
Marc Matsumoto says
Hi Jean, I’m so glad to hear you enjoyed them!